Refrigerator Pickles

A quick and easy recipe for enjoying those over-abundant garden cukes!

Equipment I Use:

Quart Mason Jars

Mason Top Fermentation Kit

Mandoline Food Slicer

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Refrigerator Pickles

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Prep Time 20 minutes mins

Resting Time 12 hours hrs

Servings 1 quart jar

Ingredients

  

• 2 lb pickling cucumbers sliced 1/4 inch thick

Brine

• 1½ cup distilled white vinegar 5% acidity
• ¼ cup granulated sugar
• 4 tsp canning salt
• 2 Tbsp pickling spice
• 3 garlic cloves chopped
• 3 bay leaves
• 2 cups water hot – almost boiling

Instructions

 

• In a large heatproof bowl or measuring cup, combine all ingredients for brine and stir until sugar and salt have fully dissolved. Allow to cool (room temp or a bit warmer)
• Slice cucumbers and pack into 1 quart canning jar. Optional, include a pickling/fermenting weight to keep cucumbers from floating.
• Add brine to top of jar (there will be some leftover). Tap the jar to remove air bubbles and seal.
• Allow to sit at least overnight for pickles to develop. Pickles should last 3-4 weeks with refrigeration.

Notes

• For crunchier pickles, store cucumbers in water in the fridge until ready to slice.
• This is a base recipe – for variations add dill, more garlic, red pepper flakes, etc to create a unique flavor that you’re craving.